You know the ones. The trays of unmistakable gold foil-wrapped balls. These are a healthier copycat of Ferrero Rocher! Complete with a hazelnut center 🙂 The hazelnut cream and milk chocolate is made a good bit healthier by using a larabar-esque mixture combined with a dark chocolate dip. One thing that does not exactly mimic the real deal is the hazelnuts rolled on the outside, but they were really tricky to dip in chocolate after rolling in hazelnuts first. Healthy Vegan Ferrero Rochers Adapted from Veggieful 1 cup toasted hazelnuts 1/4 cup cocoa 1/8 tsp salt 1/2 scraped vanilla bean or a splash of vanilla extract 6 medjool dates 1 tbsp water 20 whole blanched toasted hazelnuts for the hazelnut center 1/2 cup melted semisweet or dark chocolate (melt in microwave in 20 second increments, or over double boiler) 1 cup roasted chopped hazelnuts Directions: On a baking tray, add the hazenuts in a single layer and bake in a moderate oven for 10 minutes or so until the skins begin to crack and become fragrant. In a food processor, grind the hazelnuts until fine. Add vanilla, cocoa powder, and salt and process until well blended. Add in dates one at a time, and blend until a big ball is formed. Add the water if needed to help combine. Roll the mixture into 20 balls with a whole hazelnut in the middle. Place in the fridge for at least an hour to harden. When the truffles are firm, dip the truffles in melted chocolate one by one, then roll into the chopped hazelnuts. Store in an airtight container in the fridge for up to a week.
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